Peel & cube eggplant, zucchini & tomatoes. Dice green pepper; chop onions. Pour oil in large saucepan or dutch oven. Add garlic. Place vegetables in pan in layers, sprinkling with salt, pepper, parsley & basil between layers. Cover & cook over low heat until vegetables are tender & sauce is slightly thickened, about 45 minutes. Stew improves with standing, takes re-heating well. Good hot or cold. Serves 6 to 8.

Mrs Landon A. (Nora) Witt

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,